Learn to freeze this summertime crop for pies, crisps, and cobblers all year long.
Learn about how to freeze peaches, the bright, sweet, and slightly tart quintessential midsummer fruit.
When freezing peaches, always choose fruit at itspeak of maturity.
Credit: Blaine Moats
When ripe, peaches should be intensely fragrant and yield to light pressure at the stem end.
But flash freezing is quicker.
Here’s how to do it.
Credit: Blaine Moats
Use durable, easy-to-seal containers that are moisture- and vapor-resistant and resist cracking at low temperatures.
This step inactivates or slows enzymes that cause loss of flavor and color in your peaches.
Then, use a sharp knife to make a shallow X on the bottom of each peach.
Credit: Blaine Moats
This step allows for expansion when the peaches get blanched.
Leave peaches halved, or slice if you desire.
Test Kitchen Tip: Wondering about freezing peaches whole?
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Freezing whole fruits works best with smaller fruits,such as berries.
Here are your options and the packing instructions for each.
Pour water over the peaches, maintaining the specified headspace.
Credit: Scott Little
Sprinkle lightly with sugar; repeat layering, leaving 12 inch headspace for pints and 1-inch headspace for quarts.
Cover and let stand 15 minutes or until juicy before freezing.
To make the syrup, place the following specified amounts of sugar and water in alarge saucepan.
Credit: Scott Little
Heat and stir the sugar and water until the sugar dissolves.
Remove from heat and skim off foam, if necessary.
(Note: Allow 12 to 23 cup syrup for every 2 cups of peaches.)
Spoon peaches into pint-size or quart-size freezer containers leaving 12-inch headspace for pints and 1-inch headspace for quarts.
Pour chilled syrup over the peaches, maintaining the specified headspace.
Now that you know about freezing peaches, you’ll find many ways to enjoy them.
You canserve them in a bowlwith a bit of cream poured over them for a sweet and simple dessert.
Frozen and thawed peaches are also wonderful served over ice cream.
